Stuffed Chicken Breasts
3 chicken breasts, butterflied
2 oz reduced fat cream cheese, softened
1/2 cup Kraft Italian 5 Cheese blend shreds
1 cup frozen spinach leaves, thawed and squeezed
1 tsp Italian seasoning
1 egg, beaten
15 Vegetable Ritz crackers, crushed (not too fine)
2 tbsp grated Parmesan cheese
Combine the cream cheese, Italian cheese shreds, spinach and seasoning. Spread generously on one half of each chicken breast. Fold the other half of the chicken breast over, use a toothpick to hold shut if necessary. Dip in egg mixture, then dip in cracker mixture, then place in Pam-sprayed 9x13" pan.
Bake at 375 for 30 minutes.